Baking meringues

[Sussan Estela Olaya]

Hi Rudy.

Thank you for your inquiry. The baking time and temperature for meringues can vary depending on the recipe you’re following. Generally, meringues are baked at a low temperature, between 90°C and 110°C (194°F and 230°F), for 1.5 to 2 hours, or until they are completely dry and firm to the touch.

However, if you let us know which recipe or course you’re referring to, we can provide more precise and specific information based on that preparation.

We look forward to your response!

[rudy_iskandar_ali]

Thank you.. appreciate yr reply . Btw i m now trying out the french meringues (which is the simplest)😅

[rudy_iskandar_ali]

Another question, can i keep in the fridge meringue mixture for future use?

[Sussan Estela Olaya]

Hi Rudy.

Great! You’re baking meringues using French meringue, so the temperature and time instructions provided earlier are correct.

To answer your second question:

The answer is no, it is not recommended to store French meringue mixture in the refrigerator for later use, as it may lose its stability. French meringue is made by whipping egg whites with sugar, and its structure is very delicate. If refrigerated, the incorporated air bubbles tend to collapse, causing the mixture to deflate, which will affect the texture and final result.

The ideal approach is to use the meringue immediately after preparing it to shape and bake your pieces. If you have leftover mixture, it’s better to bake everything and store the dried meringues in an airtight container at room temperature, where they can last for several weeks if properly made.

I hope this information is helpful. If you need more tips, feel free to ask.

Best regards.

[rudy_iskandar_ali]

Thank you so much.. you have been a great help.

[Sussan Estela Olaya]

Hi Rudy.

Great, I’m glad to hear that. You know you can ask any other questions as many times as you need, and I’ll be happy to help you.

Best regards.